Method

1. Prepare Linguine:
   • Bring a pot of salted water to a boil.
   • Add linguine to the pot and cook just under al dente according to package instructions. Reserve some of the cooking water.
2. Sauté Aromatics:
   • In a large pan, heat extra virgin olive oil over medium heat.
   • Add finely chopped red onion and sliced chillies. Cook for 2 minutes.
   • Add sliced garlic and continue cooking for another 2 minutes until aromatic.
3. Create Tomato and Herb Sauce:
   • Squeeze plum tomatoes into the pan, breaking them up with a spoon.
   • Add freshly chopped rosemary and basil to the pan. Cook for 5 minutes.
4. Introduce White Wine and Lemon Zest:
   • Pour in the white wine and add the zest of 1 lemon.
   • Cook for an additional 3-5 minutes, allowing the flavors to meld.
5. Cook Mussels:
   • Add washed and debearded Greenshell mussels to the pan, tossing them with the sauce.
   • Place a lid on the pan and cook until all mussels have opened.
6. Combine Linguine with Sauce:
   • Add the just-under-al-dente linguine to the pan along with a little cooking water. Toss everything to combine.
7. Finish Cooking:
   • Cook for an extra 1-2 minutes, allowing the pasta to absorb the flavors of the sauce.
8. Garnish and Serve:
   • Top the dish with finely chopped fresh parsley.
   • Serve immediately, ensuring each plate has a generous portion of mussels and a flavorful coating of the tomato and herb sauce.

Tips:

• Adjust the level of chili and herbs according to your taste preferences.
• Serve with a sprinkle of sea salt for added seasoning.
• Accompany the dish with a slice of crusty bread to soak up the delicious sauce.

Enjoy your Mussel Linguine!